Two Potato Sauté With Bacon And Cream Recipes

LUXURIOUS MASHED POTATOES FOR TWO

Steps:

• Place potatoes in a pot and cover with salted water. Bring to a boil; continue to boil until tender, about 20 minutes. Remove from heat.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool. Crumble or chop into small pieces.
• Drain potatoes and mash in a bowl. Add Cheddar cheese, cream cheese, butter, salt, and pepper. Stir with a large spoon. Add cream until it is a nice consistency and to your liking.

TWICE BAKED POTATO CASSEROLE WITH BACON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
• Poke a few holes into each potato using a toothpick.
• Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
• Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

BACON TWICE-BAKED POTATOES

Steps:

• Bake potatoes at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. , In a small bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1/3 cup cheese. Spoon into potato shells. Top with remaining cheese. , Place on a baking sheet. Bake at 375° for 20-25 minutes or until cheese is melted.

TWO-POTATO SAUTé WITH BACON AND CREAM

Steps:

• Bring large pot of salted water to boil. Add white potatoes; cover partially and cook until almost tender, about 10 minutes. Using strainer, transfer potatoes to large bowl. Return water in pot to boil. Add sweet potatoes; cover partially and cook until potatoes are almost tender but still retain their shape, about 6 minutes. Drain. Transfer to bowl with white potatoes. (Can be made 1 day ahead. Cool; cover and chill.)
• Cook bacon in very large skillet over medium heat until almost crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add onion and bell pepper; cover and cook until tender, about 15 minutes. Mix in potatoes and bacon. Cover and cook 10 minutes. Add cream and cook uncovered until potatoes are tender and coated with sauce, about 3 minutes. Season with salt and pepper. Transfer potatoes to large bowl. Sprinkle with parsley.

TWO POTATO ROSEMARY SAUTE

Steps:

• Peel potatoes and cut in to 3/4 inch cubes.
• Heat oil in a large non-stick skillet over medium heat. Add onion and garlic and saute 2 minutes, stirring constantly so that garlic does not burn.
• Add potatoes and rosemary and saute 5 minutes.
• Cover skillet and reduce heat to medium-low. Cook 20-25 more minutes until potatoes are tender. Stir occasionally during this time so that the potatoes don't stick.
• Season with salt and pepper and serve.

TWO-POTATO SOUP

Steps:

• Place the potatoes in a large saucepan; add broth and water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until almost tender. Meanwhile, in a small skillet, saute onion in oil until tender; add to potatoes. , In a small bowl, combine the flour, milk and evaporated milk until smooth; add to potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream cheese, parsley, salt and pepper. Cover and simmer for 5-10 minutes or until cream cheese is melted and potatoes are tender, stirring occasionally. Garnish with Swiss cheese.,